Chef Rosauro del Rosario is a native of Pampanga, one of the Philippine culinary centers and a region that boasts of prominent families in the restaurant and cuisine-inclined circles. He belongs to four generations of chefs in his family, which includes Sau’s grandfather, his father, whose academic background includes studies at the Culinary Institute of America, himself and his nephews.
With the art and love for cooking running through his veins, it was natural that he succumbed to the call of a career in food. Thus, he entered the University of the Philippines for a bachelor’s degree in Hotel and Restaurant Administration.
Chef Sau was trained in the South of France and Paris where he pursued his dream of working with Michelin restaurants like the Le Chantecler in Hotel Negresco, Restaurant L’universe and Restaurant Divellec. Since then it was a long journey going back to Philippines after his stints in Shanghai, Singapore (Raffles Hotel and Resorts) and Thailand.
In the Philippines, he worked in mostly 5-star hotels like ESDA Shangrila, Peninsula Manila, New World Hotel and Westin (Now Sofitel). He was the corporate chef for Raintree Group, opened Museum Cafe and Chelsea Market and Restaurant. He also helped in the opening of Discovery Shores in early 2006.
In 2015, Chef Sau was awarded as the Most Outstanding Kapampangan Award (MOKA) for Culture.
In the same year, Chef Sau opened his restaurant Cafe Fleur followed by 25 Seeds.
He is the president and founder of Culinarya Pampanga whose one of its advocacies is to safeguard and promote Capampangan recipes.
Chef Sau is the President of the prestigious Disciples Escoffier International Philippines Delegation and a member of Les Toques.
Chef Rosauro del Rosario is a native of Pampanga, one of the Philippine culinary centers and a region that boasts of prominent families in the restaurant and cuisine-inclined circles. He belongs to four generations of chefs in his family, which includes Sau’s grandfather, his father, whose academic background includes studies at the Culinary Institute of America, himself and his nephews.
With the art and love for cooking running through his veins, it was natural that he succumbed to the call of a career in food. Thus, he entered the University of the Philippines for a bachelor’s degree in Hotel and Restaurant Administration.
Chef Sau was trained in the South of France and Paris where he pursued his dream of working with Michelin restaurants like the Le Chantecler in Hotel Negresco, Restaurant L’universe and Restaurant Divellec. Since then it was a long journey going back to Philippines after his stints in Shanghai, Singapore (Raffles Hotel and Resorts) and Thailand.
In the Philippines, he worked in mostly 5-star hotels like ESDA Shangrila, Peninsula Manila, New World Hotel and Westin (Now Sofitel). He was the corporate chef for Raintree Group, opened Museum Cafe and Chelsea Market and Restaurant. He also helped in the opening of Discovery Shores in early 2006.
In 2015, Chef Sau was awarded as the Most Outstanding Kapampangan Award (MOKA) for Culture.
In the same year, Chef Sau opened his restaurant Cafe Fleur followed by 25 Seeds.
He is the president and founder of Culinarya Pampanga whose one of its advocacies is to safeguard and promote Capampangan recipes.
Chef Sau is the President of the prestigious Disciples Escoffier International Philippines Delegation and a member of Les Toques.